This recipe also comes from Janet Read, who grew up in St. Joseph and now lives in Georgia. She also sent me a recipe for her Corn Casserole.
Her mother-in-law gave it to her when she got married.
Janet Read lives in Woodstock, Ga., but she grew up in St. Joseph and was kind enough to send me this recipe for my Heaping Harvest of Recipes series.
Mary Mullen of Mahomet sent me this recipe, which is originally from author Suzanne Beecher.
Mullen got the recipe after participating in the Champaign Public Library's online book clubs.
Philo resident Lisa Storm Fink sent me this recipe for Cheesy Broccoli Rice Casserole.
"I like to make it because it’s fairly simple and easy but very hearty and warm," she wrote in her email. "It’s a great option for vegetarian guests too. I’m not a big fan of brocccoli but I sure do like this dish. I think it even reheats well."
She said she used it for roasting a turkey last year, and found the results "super tender and flavorful."
Kim Strickland, one of my best friends, now lives in Alabama but is a Paxton native. When I put out a call for both pumpkin-y and Thanksgiving recipes, she sent me this one. She said it's amazing.
Lisa Storm Fink was kind enough to send me this recipe and links to several others on her blog when I mentioned a while back that I'd like to feature more side-dish recipes for my Heaping Harvest of Recipes series.
OK, technically, this is Pepperidge Farm's recipe for baked Brie. But I was talking to Cassandra Schowengerdt, who works in The News-Gazette's marketing department, and she mentioned how good this is.
This isn't exactly a recipe you can use for Thanksgiving dinner, but it's a tasty treat you could make the morning after Thanksgiving or in the days following.